Tuesday, September 18, 2012

Italian Spaghetti Bake {Freezer Fare}

This recipe fills two 13x9 inch baking dishes - perfect to use one for a meal now, and then another to put in the freezer for another day. Or use both for a meal with guests. This yummy dish has made its appearance on our table for quite a few meals over the years.

Italian Spaghetti Bake

2 packages (one 16 ounces, one 8 ounces) spaghetti
1 1/2 pounds ground beef
1 large green pepper, chopped
1 medium onion, chopped
2 cans (15 ounces each) tomato sauce
1 package (8 ounces) sliced pepperoni
1 can (8 ounces) mushroom stems and pieces, drained (I use a 4 ounce can)
1 can (3.8 ounces) sliced ripe olives, drained (I usually leave these out)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon pepper
3 cups (12 ounces) shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, in a large saucepan, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, mushrooms, olives, and seasonings. Drain spaghetti.

Spoon 1 cup meat sauce into each of two greased 13x9 inch baking dishes. Top each with about 2 1/2 cups spaghetti, 1 1/2 cups meat sauce, and remaining spaghetti and meat sauce. Sprinkle with cheeses. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Bake both dishes, or use one now, and then freeze the other one, unbaked. When using, thaw overnight in the refrigerator, and bake as directed.

Yield:  2 casseroles (8-10 servings each)

Click here to print from the Taste of Home website.

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1 comment:

  1. this recepie looks amazin, I'm dying to see the outcome of it!